Notes

Using whirlpoot hopping, Cascade and Centennial go in whirlpool at 170+ for 30 minutes. Cascade and Centennial go in 2nd whirlpool at 170 for 15 minutes.
Fermentation. Ferment in freezer at 66 degrees until gravity is 1.024, then raise to 70 degrees. [Note: check after 2 days]. Move to secondary and add 1st dry hops. After 3 days, move to tertiary fermenter, and add 2nd dry hops for a 3 day period. During secondary hopping period, check gravity daily, to confirm final gravity reached. When final gravity is confirmed, add ½ tsp per 5g gelatin finings clarifying agent melted in warm, boiled water, and let rest for 3 days. If final gravity not reached, move to fifth fermenter and let ferment at 70 degrees until final gravity reached. Upon reaching of FG, return to Logan’s freezer and crash cool to ~40 degrees for one week, then bottle.
Store bottled beer in a 60-70 degree, dark place for 3 weeks.